Pork Roast With Rosemary Crust
A flavorful pork roast with a fragrant rosemary and garlic crust, perfect for hearty family dinners or special occasions, offering savory and aromatic notes.
Ingredients
Instructions
- Make small slits in the meat and tuck pieces of garlic and rosemary into the pork.
- Brush the meat all over with olive oil.
- Roast in a 350°F oven for 45 minutes.
Tips & Substitutions
For a more flavorful crust, consider adding crushed red pepper flakes or lemon zest to the olive oil before brushing it on the pork. If you don't have fresh rosemary, dried rosemary can be used, though the flavor will be less intense. Make sure to let the pork rest for about 10 minutes after roasting to retain its juices.
Serving Suggestions
This pork roast pairs beautifully with roasted vegetables or a fresh salad, such as a Potato And Blue Cheese Salad for a delightful contrast. Serve it with a side of garlic mashed potatoes or steamed green beans to complete the meal. A light red wine, like Pinot Noir, complements the flavors wonderfully.
Storage & Reheating
Leftover pork roast can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, slice the pork and warm it in a skillet over low heat with a splash of broth or water to prevent drying out. Alternatively, you can use the microwave, but be cautious to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Roast With Rosemary Crust contains roughly 721 calories, with 18g protein, 102g carbohydrates, and 34g fat. It is an excellent source of dietary fiber (178% of the Daily Value), iron (139% of the Daily Value), and calcium (85% of the Daily Value). Note that it is relatively high in sodium, at 497mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the pork roast is done?
The best way to check for doneness is to use a meat thermometer. The internal temperature should reach 145°F for safe consumption. Let it rest for a few minutes before slicing to ensure the juices redistribute.
Can I use a different herb instead of rosemary?
Yes, you can substitute rosemary with other herbs such as thyme or sage. Each will impart a different flavor profile, so choose based on your preference or what you have on hand.
What should I do if the pork is cooking too quickly?
If the pork roast is browning too fast, reduce the oven temperature by 25°F and cover the roast loosely with foil to prevent burning while allowing it to cook through. This helps ensure even cooking without drying it out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).